The '2-in-1' Plate: A Culinary Guide to 'Grill' vs. 'Griddle' Physics

One of the most appealing features of a “table grill” like the CUSIMAX CMRG-300 is the 2-in-1 Reversible Non-stick Plate. On the surface, this seems simple: one side is flat (a griddle), and one side is ridged (a grill).

But these two surfaces are not just a cosmetic choice. They are two different engines for heat transfer, and they will cook your food in completely different ways, even though they are powered by the same 1500-watt heating element.

Understanding this “contact-point physics” is the key to mastering your meal.

The Heat Source: A “Moderate” 1500W Engine

As we established in our engineering diagnosis, the 1500W in this appliance is shared between the top grill and the bottom raclette pans. It is also an open-air system, meaning it loses a lot of heat.

This results in a “moderate” or “slow” heat source, not an “intense” one. This changes how you should use the two plates.

Mode 1: The Griddle (Flat) Surface

This is your “high-performance” setting. * The Physics: The flat surface provides 100% surface-area contact between the heating plate and your food. This allows for maximum conduction (direct heat transfer). * The Result: This side will feel “hotter” and cook “faster.” It is the only side that has a chance of achieving a true “sear” (as “Cynthia Redditt” noted with her steak). * Best Use: This is your workhorse. Use it for pancakes, crepes, and eggs (as “Janis I Bushen” did for breakfast). It is also, counter-intuitively, your best option for searing those “stir-fry size pieces” of meat, as it provides the most direct, powerful heat transfer.

Mode 2: The Grill (Grooved) Surface

This is your “healthy” or “aesthetic” setting. * The Physics: The raised “grooves” mean that only 20-30% of your food is touching the hot metal. The other 70-80% is being cooked slowly by the radiant heat rising from the valleys. * The Result: This side will cook much slower than the griddle side. As “spykeninjafire” noted, it “Takes a while to get a good sear.” This is because the “contact-point” conduction is minimal. * The Real Value: The “grooves” are not for speed. They are for:
1. Fat Drainage: “Easily remove excess oil” (as the manufacturer states). This is the “healthier” option.
2. Aesthetics: It creates the appearance of “grill marks” (Maillard reaction) on the contact points, even if the rest of the food is gently steaming.

The Final Diagnosis: A Trade-Off

You must choose. The CUSIMAX’s reversible plate offers a clear trade-off: * Griddle (Flat) Side: Choose this for Speed and Power (maximum conduction). * Grill (Grooved) Side: Choose this for Health (fat drainage) and Aesthetics (grill marks), but you must have patience.